Before I left for college and still lived at home, I cooked dinner for my family almost every night. When someone else is buying the ingredients and doing most of the dishes, it makes it easier. My mom loved it, and I always had fun coming up with recipes. So back then, I created a recipe blog to share some of my recipes that I created. It never took off — because, well, I had no idea what I was doing — but I was looking at it the other day and realized I really did have some fun recipes. One of those is this chicken enchilada soup.
It makes sense that this is one of my favorite soup recipes — I LOVE chicken enchiladas. And this soup is definitely a crowd pleaser. I made it for an activity at church awhile back, and I was so excited when it was the first one gone, and everyone was asking for it! It has delicate flavors, and tastes just like chicken enchiladas — at least, I sure think so.
I can’t even remember where I first had this recipe, but I’m forever indebted to that person. I’ve changed it around quite a bit, especially because now I try and make it dairy free (but it still tastes just as creamy and delicious.) This can easily be made in the crock pot — about four hours on low — and it makes a ton.
I have included my dairy free alternatives, for anyone that is interested. I found that it doesn’t change the flavor at all, and if anything, makes it even better.
As silly as this may sound, I had no idea that you could make your own cream of “whatever” soup (chicken, mushroom, etc.) until a few months ago when I was trying to find a dairy free substitute. It’s so easy, much healthier, and totally delicious. This equals one can of soup. I usually just eyeball things, but last time, I measured everything out, so this should work perfectly!